How to Roast a Whole Butternut Squash
on Aug 03, 2020, Updated Dec 06, 2023
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Learn how to roast a whole butternut squash and expand your options in the kitchen. This hearty veggie makes a great side dish, salad topping, or a hearty base for soup.
Winter squash may have a tough exterior, but it’s tender and golden brown when prepared properly. You’ll love it!
I love making roasted vegetable soups in the fall, and while sometimes I cheat a little and buy pre-chopped cubes, there’s just something about roasting it that takes this easy side dish to the next level.
Roasting or baking is my preferred cooking method for just about any veggie.
Try some air-fryer roasted potatoes or an easy kielbasa sheet pan dinner next!
Table of Contents
Why I Love this Recipe
- Delicious – Roasting vegetables is my favorite method to bring out the richest flavors and textures.
- Fresh – I don’t love eating cold salads in the colder months but I still want plenty of fresh vegetables. This recipe makes it possible!
- Comforting – The texture and flavor of this roasted squash is both satisfying and comforting at the same time.
- Easy – The hardest part of this recipe is waiting to eat! Roasting does take time but it’s worth it.
Ingredients Needed
Because we are focusing on the natural flavor and texture of the vegetable for this dish, the simple ingredients we need are probably items you already have.
See the recipe card below for full information on ingredients and quantities.
Seasoning Variations
This roasted butternut squash recipe is one of those amazing sides that goes with anything. All you need to do is adjust the seasoning to match your favorite dish and enjoy!
- Drizzle honey for a sweet touch.
- Toss with maple syrup and cinnamon, and add chopped bacon.
- Try chipotle seasoning with salt and pepper to serve with sheet pan shrimp tacos.
- Salt to taste and enjoy with steak and chimichurri sauce.
- Stir in dried cranberries and nuts for a holiday side dish.
Peel and Prepare
Before you roast, you have a bit of prep work to do.
The outer layer of the squash is tough and protective of its insides. This makes cutting difficult, so I recommend peeling it first.
Step 1: Using a vegetable peeler, remove the tough outer layer of the squash. You may have to go over it a couple of times to be sure it’s all gone (Photo 1).
Helpful Hint
To make the process even easier, you can microwave the whole squash to soften it before peeling. Poke a few holes in the skin and heat the squash in the microwave for about three minutes. Then, let cool and peel.
Step 2: Once your squash is peeled, use a large knife to cut the squash in half and use a spoon to scoop out the seeds and discard them (Photo 2).
Step 3: Cut the squash into a few manageable pieces. Then cut into 1-inch cubes (Photos 3 and 4).
Now it is ready to roast!
How to Roast Squash
First, preheat the oven to 400 degrees Fahrenheit.
Arrange cubed squash pieces on a baking sheet in a single layer and toss with olive oil, salt, and pepper.
Roast for about 15 minutes and stir the squash cubes. Then continue baking for another 10 minutes or until the squash is tender.
If serving as a side dish, transfer roasted squash to a bowl and garnish with honey and parsley.
Or you can puree it to make roasted butternut squash soup.
Common Questions
Locally grown squash varieties can be found at your local farmer’s market in the fall months. Grocery stores also carry them year-round. You can also find pre-packaged varieties in the cooler section of the produce department.
Yes, you can. Slice the squash in half and scoop out the seeds. Then coat with oil and roast the halves cut side down. This may take longer than roasting cubes.
If the exterior of the butternut squash is hard and protective it is ready to eat. You also want to make sure the squash has a nice even color all over.
More Recipe Ideas
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Roasted Butternut Squash
Ingredients
- 1 Butternut squash
- 2 TBSP Olive oil
- Salt to taste
- Pepper to taste
- Fresh parsley or rosemary, optional for garnish to taste
Instructions
- Preheat oven to 400 degrees F
- Cut off the ends of the squash
- Peel off the skin of the squash
- Cut in half just above where the seeds are located
- Cut portion with seeds in half
- Scoop out seeds with a spoon
- Slice and cube the top half of the squash and repeat with the bottom half
- Place cubed pieces on a baking sheet and drizzle with olive oil
- Season with salt and pepper and toss to make sure it is evenly coated
- Place in the oven and cook for 15 minutes. Remove and stir.
- Replace for an additional 10 minutes or until fork tender
Notes
- Fresh local squash is best and can be found in the autumn months. To check for ripeness, look for even coloring and a hard exterior that can’t be easily punctured.
- To make peeling easier, poke holes in the outside of the squash and microwave for 3 minutes. Let cool before peeling.
- Refrigerate leftovers in an airtight container and enjoy for 3-5 days.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
I love butternut squash soup. Feel like u need a chainsaw to prepare it, can u use the frozen?
I haven’t used frozen before but I’ve definitely made it with the precut version! It’s just as good. I have a great recipe for Butternut Squash soup here on the blog if you want to try it!